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Famous Restaurant Appetizers

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Famous Restaurant Appetizers
These recipes are from restaurants all over the US. Some may be near you and others you may not have heard of. It really doesn't matter. The important thing is that people go to these restaurants for some of the good food that they have.

This thread is just for sharing some of the appetizers that are out there whether they are hot or cold.


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(This post was edited by tubeN2 on Dec 28, 2004, 8:36 PM)
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Applebee's Quesadillas In reply to
Ingredients:
2 Slices of Lean Bacon (sliced into 1/2" pieces)
2 Flour Tortilla Shells (8" diameter)
Softened Butter (softened for lightly spreading on tortilla shells)
1 Tbsp. Pico de gallo
1/4 C.Shredded Colby/Monterey Jack Cheese
Sour Cream
Guacamole
Picante Sauce


Preparation:
Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered side up. Cook for about one - two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.



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Bennigan's Potato Wedges In reply to
Ingredients:
4 medium baking potatoes
1/2 C. Shredded Colby Cheese
4 Tbsp. Oscar Meyer Bacon Bits
1 bunch green onions
1/2 C. Sour cream


Preparation:
Preheat oven to 350 degrees. Wash potatoes very well, score them with a knife and bake in an oven for one hour. Remove potatoes and allow them to cool, so that you can handle them.

When potatoes are cool, cut them in half and scoop out the "meat" of the potato. Be sure to leave at least 1/4" inch of meat on the skin. Spray a baking dish with Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon. Place the potatoes in a 350-degree oven for 5-10 minutes, or until the cheese has melted.

Remove from oven. Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.



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Black Laborador Shepherds Pie In reply to
Ingredients:
2 lbs. ground chuck
2/3 C. chopped yellow onion
1/2 C. chopped celery
2 cloves garlic, minced
2 lbs potatoes, peeled
4 Tbsp. butter
2 carrots, sliced
2 oz. (about 2 1/2 tablespoons) beef base
1 C. water
2 Tbsp. flour
1 C. shredded Cheddar cheese


Preparation:
Saute beef, onion, celery and garlic in a large pan until well done. Strain
off fat. Boil potatoes until fork tender, about 20 minutes. Drain and mash
with butter. Blanch carrots and add to beef mixture. Make a gravy with beef
base and water. Whisk in enough flour to thicken, about 2 tablespoons. When
gravy comes to a boil, add beef=carrot mixture, reduce heat and simmer for 5
minutes.


Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top. Bake for
20 minutes at 350 degrees. Top with cheese and let sit until cheese melts
from the radiated heat. about 5 minutes. Serves 6 to 8.



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Cheddar's Santa Fe Spinach Dip In reply to
Ingredients:
1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chiles chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste


Preparation:
Sauté onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.



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Charter House Inn Buffalo Shrimp In reply to
Ingredients:
1 lb. of raw 31/40 peeled and deviened shrimp
2 C. golden dip all purpose breading
1 Tbsp. dry mustard
2 tsp. kosher salt
2 tsp. cayenne peppe
2 tsp. garlic powder
1/4 lb. butter
2 C. franks red hot sauce or Tobasco-like Hot Sauce
1 Tbsp. vinegar
1 egg
1/3 C. water

Preparation:
Mix all dry ingredients. Prepare egg wash, by beating egg together with water. Melt 1/4 lb butter mix with red hot sauce and vinegar dip shrimp in egg wash, bread with breading mixture. Fry in deep fryer at 350 degree's. place in container with hot sauce mixture shake well. Serve with celery and blue cheese. This is excellent!



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Chesdan's Toasted Ravioli In reply to
Ingredients:
40 to 50 frozen Cheese Ravioli
1 C. Italian Bread Crumbs
1/2 lb. sliced Provolone Cheese
1 C. Flour
1/2 C. Pancake Mix
1/2 tsp. Salt
1/4 tsp. Pepper
Water
Vegetable Oil


Preparation:
Combine flour, pancake mix, salt, and pepper. Add enough water to get the consistency to a thick batter. Dip ravioli into this batter and let excess drip off, then dip into brad crumbs to coat. Fry ravioli in hot (350 degrees) for 2 to 3 minutes, or until golden brown. Top each ravioli with 1/2 slice of Provolone cheese. Place in oven under the broiling setting until the cheese melts. Serve with meat or marinara sauce.



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Chili's Awesome Blossom In reply to
This is similar to Chili's Awesome Blossom.

Ingredients:
1 Prepared Onion
2 1/2 C. Flour
2 tsp McCormick Seasoned Salt
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk


Preparation:
Mix all dry ingredients together. Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete soak onion in cold ice water for 1/2 hr. so the onion's petals will start to open up and bloom. Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk and back in flour mixture. Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.


Dipping Sauce

1/2 C. Sour Cream
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika

Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.



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Chili's Skillet Queso In reply to
Ingredients:
1 2 lb. brick Kraft Velveata Cheese
2 Cans Hormel no-bean Chile

Preparation:
Just heat in together in a crock pot for a few hours or until melted. For the most accurate texture mix sauce in a blender. Serve with heated corn chips.



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Commander's Oysters Rockefeller In reply to
Ingredients:
8 oz. finely chopped Bacon
6 cloves Garlic, chopped
1 stick Butter
1 bunch Green Onions, finely chopped
6 C. finely chopped cooked spinach with juice
1 Tbsp. Celery Salt
1/4 tsp. Cayenne Pepper
1 C. Oyster Liquid
4 oz. Absinthe
Salt to taste
Bread Crumbs
6 Dozen with shells




Preparation:
Brown bacon; add garlic, when nearly brown. Add butter and shallots and after cooking a few minutes, add spinach and all other ingredients. Thicken with enough bread crumbs to make thick, and simmer for about 10 minutes. Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in each pie pan. Top each oyster at room temperature in its shell heated through and browned on top.



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Cyrano's Cheese and Bacon Mushrooms In reply to
Ingredients:
28 medium sized Mushroom caps (no stems), cleaned
1 C. Sharp Cheddar Cheese
1/4 C. cooked Bacon Bits
1/4 C. finely chopped Parsley


Preparation:
Preheat oven to 375 degrees. Arrange the mushrooms in two shallow dishes, steam side up. Put cheese on top mushrooms and sprinkle with bacon bits. Cover pans with foil and bake at 375 degrees for 20 minutes. Remove from oven; sprinkle with parsley.



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Dan'l Webster Inn Fresh Chive and Bacon Dip In reply to
Ingredients:
3/4 lb. fresh raw bacon
1-1/4 lbs. cream cheese
1/4 C. minced red onions
8oz. sour cream
1/8 C. fresh chopped parsley
1/2 tsp. A-1 sauce
1 tsp. fresh raw chopped garlic
1/2 tsp. Worcestershire sauce
1/8 C. fresh chives (cut)


Preparation:
Chop bacon in food processor. Then cook in sauté pan until fully cooked, drain on paper towels and cool. De-stem and chop parsley in food processor, reserve. In a mixing bowl mix all ingredients until smooth. Store in airtight container in refrigerator.



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Disney's 50's Prime Time Cafe Chicken Pot Pie In reply to
Ingredients:
2 C. chicken tenderloins, uncooked
1 C. broccoli, tops only
1/2 C. carrots, cubed
1/2 C. celery, cubed
1/4 C. leeks, diced
3 Tbsp. butter
3 Tbsp. flour
3 C. milk or half and half
1 C. Parmesean cheese, grated
2 chicken bouillion cubes
Pastry dough for a single pie (double crust)
1 egg, beaten

Preparation:
Preheat oven to 400 degrees.
In boiling salted water, simmer chicken tenderlions, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside.
In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken boulillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesean che3ese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crush a delightful color.



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Fat Ronnie's Deep Fried Fresh Mushroom's In reply to
Ingredients:
2 C.Flour
1 1/2 tsp. Salt
1 tsp. Ground Pepper
1/2 tsp. Baking Powder
1 C. Buttermilk
8 oz Fresh Mushrooms (washed, dried, and stems removed)
Vegetable Oil (for frying)


Preparation:
Place buttermilk in bowl and set aside. Mix flour, salt, pepper, and baking powder in separate bowl. Heat oil at 375 for frying.
Coat mushrooms with flour mixture, dip mushrooms in buttermilk, and finally coat mushrooms with flour mixture again. Place mushrooms in hot oil and do not over crowd. Oil should be about 375 for deep frying. When mushrooms turn a golden brown remove and drain on absorbent paper towel. More salt may be added to mushrooms for your taste. Fried mushrooms should be served immediately for the best taste.



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Ginger Scented Pecans In reply to
Ingredients:
5 C. Pecans
1/2 C. Sugar
2 tsp. Kosher Salt
1 tsp. groung Ginger
2 Tbsp. Honey
2 tsp. Canola Oil

Preparation:
Heat oven to 325 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are fragrant, 10 to 15 minuts. Rotating the pans halfway through cooking. Meanwhile combine the sugar, salt, and ginger in a small bowl and set aside.
Combine honey, 2 tablespoons of water and the oil in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and add the roasted pecans. Cook stirring once or twice, until all of the liquid has evaporated, 3 to 5 minutes. Transfer the mixture to a boil, and add sugar mixture, and toss until well combined. Spread the nuts in a single layer of parchment paper to coll. These pecans may be kept in an airtight container at room temperature for one week.



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Hooters Chicken Wing Hot Sauce In reply to
Ingredients:
3 Sticks Butter (softened)
1/2 C. + 2 Tbs. Tobasco Sauce
3 Tbs. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbs. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbs. Chili Sauce

Preparation:
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with the Hooter's Hot Wings.



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Hooters Hot Wings In reply to
Ingredients:
4 1/2 LB - 5 LB. Chicken Wings ( cut into drumettes and flappers)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper



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Hooters Special Dipping Sauce for Wings In reply to
Ingredients:
8 oz Tobasco Sauce
3 Tbsp. brown sugar
2 Tbsp. ketchup

Preparation:
Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving.



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Houston's Artichoke Dip In reply to
Ingredients:
1/2 C. grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa


Preparation:
Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with picante sauce and sour cream.



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Houston's Southwest Caesar Salad In reply to
Notes:
If concerned about using raw egg yolk in the dressing because the risk of salmonella poisoning, use egg substitute, or omit egg from recipe.



Ingredients:
2 Heads romaine lettuce, washed & torn into 1 1/2 x 1 inch pieces
1 1/2 C. Spicy Caesar Dressing (recipe follows)
3/4 C. each: cooked black beans & roasted corn kernels
1/2 C. each: pumpkin seeds from a Mexican squash cotija cheese (Mexican white cheese) or other Queso fresco
Julienned multicolored tortilla chips, baked or fried (for garnish)


Preparation:
Spin or pat dry & place in large salad bowl. Add dressing & toss lightly. Add beans & corn; toss again. Divide mixture among 4 chilled plates. Sprinkle with pumpkin seeds & cheese. Garnish with tortilla chips.

Spicy Caesar Dressing

1 Egg Yolk
1 Tbsp. Minced Garlic
2 tsp. Dijon mustard
2 Anchovy fillets, minced
1 1/2 tsp. Coarsely ground black pepper
1/4 tsp. salt
1/2 tsp. each: ground coriander & cumin
1 tsp. Worcestershire sauce
2 tsp. Cold water
1/2 C. each: extra-virgin olive oil & canola oil
1 1/2 Tbsp. Sambal chili paste (Thai Chili Paste)
Juice of 1/2 each: lemon & lime
3 Tbsp. Freshly grated Parmesan cheese

Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire & water in food processor; process until smooth. With motor running, pour oils in a slow, steady stream into egg mixture. When all oil has been incorporated, add chili paste, lemon & limejuices, and Parmesan; process until smooth.



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Joes Crab Shack Crab Dip In reply to
Ingredients:
2 oz Cream Cheese (softened)
4 tsp. Diced Yellow Onion
1 Tbsp. Butter (softened)
4 tsp. Finely Diced Green Pepper
1/4 C. Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 C. Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained)
Fresh Diced Green Onion (garnish)
Fresh Chopped Parsley (garnish)


Preparation:
Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 - 14 minutes. Serve dip with unsalted or very lightly salted corn chips. This appetizer will serve two to three or makes a great light lunch with a crisp salad.



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Junior's Buffalo Wings In reply to
Ingredients:
Vegetable oil for frying
12 chicken wings (about 2 pounds)
Spicey Cooking Sauce
2 C. Tomato Juice
1 C. Ketchup
1/3 C. distilled White Vinegar
2 Tbsp. Sugar
1/4 tsp. ground White Pepper, or to taste
3 to 4 drops Tobasco (hot pepper sauce), or to taste
Bleu Cheese Dipping Sauce
1 C. Hellman's Real Mayonnaise
1/2 C. bleu cheese, crumbed (about 2 oz.)


Preparation:
Heat the oil in a deep-fat fryer according to the manufactor's instructions. Or, if you're using a skillet pour in about an inch of oil and heat over medium high heat to 370 degrees. Cut up chicken wings into three parts, discard wing tip. Add the chicken wings and cook them until golden brown and crips on both sides, about 8 minutes in all. Using a slotted spoon, transfer the wings to paper towels to drain off any excess oil.
Combine all of the ingredients for the sauce in a large saucepan and stir over medium-high heat until the sauce begins to simmer. Reduce the heat to low and add the chicken wings. Simmer the dish until it's hot throughout, about 10 minutes.
To make the Bleu Cheese Dipping Sauce: Stir the mayonnaise and the bleu cheese together. Use right away or chill until serving time.



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Luby's Stuffed Jalapenos In reply to
Ingredients:
1 Can Whole Jalapeno's 26 oz (sliced in half by length and seeds removed)
1 - 8 oz Package Cream Cheese (softened)
2 Tbs. Chives (dehydrated)
1 Tbs. Minced Pimiento Peppers
1/4 C. Mayonnaise


Preparation:
When cream cheese reaches room temperature is softened whip the cream cheese, add mayonnaise, chives, and pimientos. Blend together until smooth and fluffy. Fill jalapenos and enjoy. Cover and store jalapenos in refrigerator. You may have to double this one. They are so very much enjoyed you can't just eat one. These would be a nice party buffet fill in or a side dish for a office luncheon.



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Macaroni Grill Baked Creamy Seafood In reply to
Ingredients:
4 Tbsp. Butter
1 C. baby scallops, rinsed and drained ( about 8 ounces)
3 Tbsp. flour
2 C. half and half
1 1/2 C. asiago cheese
2 C. medium, peeled, shelled and deveined cooked shrimp
6 oz. can chopped clams, well drained
1 to 2 Tbsp. grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package
Won ton skins


Preparation:
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9 inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree oven for about 15 minutes, until the top is golden brown. Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees. Fry 3 or 4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wantons as chips for dipping into baked sea-food appetizer. NOTE: If you don't feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious served with tortilla or pita chips or crackers of your choice.



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Mojo Potatoes In reply to
Ingredients:
1/2 C. flour
1 tsp. garlic salt
3/4 tsp. pepper
1/4 tsp. celery salt
1/4 tsp. salt
4 medium potatoes, unpeeled but scrubbed
1 egg, beaten
Vegetable oil for frying
Ranch dressing or sour cream, optional

Preparation:
Mix flour and spices in shallow dish. Cut potatoes into 1/2-inch thick wedges. Dip potato slices into the beaten egg, then into flour mixture. Deep fry in hot oil (about 375º) until golden brown, about 5 to 7 minutes. Serve with dressing or sour cream.



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